This is the quintessential Argentine meal and I have yet to find an Argentine kid who doesn't count it as their favourite meal (with empanadas and asado coming in close second and third). In effect, it is a thin cut of meat that has been dipped in egg and covered in bread crumbs. And that process alone makes it the ideal food to prepare with kids as they get the hands-on experience of dipping the meat in the egg and then into the dry crumbs and then patting it down so that the entire piece of meat is covered. At this point I would also like to thank my two sous chefs(Tommy and Anna) for their excellent work en route to this blog post.
Let's get started. There are any of a variety of meat cuts that can be used and all the nBAExpats. Peceto / beef round steaks or roast eye of round, bola de lomo / sirloin tip, cuadril / rump steak and nalga / beef round are the most common cuts. The meat is usually cut less than 1cm thick.
ames I got from a blog called In a bowl, beat an egg (and crushed garlic for flavour if you desire) with some soda water (for that tip I have my mother-in-law to thank). In a second bowl, bread crumbs which is often flavoured with herbs, like dried oregano.
Then the process is to dip the meat in the egg mixture, covering the entire surface, then straight into the crumb mixture, again covering the entire surface. This process often requires more than one turn in the crumbs. To ensure that the crumbs are firmly in place, lay the meat down in the crumbs and pat it with the heel of your hand.
Once all the milanesas are done, they are baked in the oven, on a flat oven tray covered in oil. The crumbs will crisp up and halfway through the cooking process, they have to be turned round. Upon removing the cooked milanesas from the oven, lay them on a kitchen paper towel to absorb the excess oil. Serve with mashed potatoes and whatever else your kids enjoy.
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